Mercat Cava Brut

Mercat Cava Brut is a dry sparkling wine from Esplanda, bottled under a Massachusetts appellation. The label gives no grape blend, vintage or dosage figure, so the notes below describe what brut sparkling wines in the cava style usually offer. They are not a measured profile of this bottle. "Brut" means the wine is finished dry, and in this style that usually means crisp acidity, a light to medium body and fine, persistent bubbles. Expect green apple, lemon peel and pear, perhaps with a faint note of toasted bread or almond. There is no tannin to speak of, oak influence is normally minimal or absent, and the finish tends to be clean and quick, with citrus and a slight chalky edge. That profile suits salty, fried and rich foods well. Fried calamari, potato chips, marcona almonds, manchego, jamón, patatas bravas and tortilla española are the obvious Spanish-leaning matches. The acidity also cuts through buttery shellfish, tempura, soft-rind cheeses and egg dishes at brunch. Dry sparkling wine can feel sharp beside sweet desserts, so keep it for the savory part of the meal or for a fruit tart that is not very sweet. It also works in a mimosa or a spritz, where its dryness balances the juice or liqueur. Serve it well chilled, around 40 to 45°F, which is roughly three hours in the refrigerator or thirty minutes in an ice bucket of water and ice. A wine like this needs no decanting, since swirling it in a carafe only flattens the bubbles. A tulip-shaped white wine glass or a flute works. The tulip concentrates the aromas and still shows the mousse. Hold the cork as you turn the bottle, so it comes out with a soft sigh instead of a pop. Treat it as a drink-now bottle. Non-vintage brut sparkling wines are made for freshness and rarely improve with cellaring. Keep it cool and out of direct light, and open it within a year or so of purchase for the liveliest fruit and bubbles.